Butt Bacon Egg McBob


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
Thanks to JB's excellent breaking down a butt tutorial, I gave it a go.

Started with a small 4 pound butt, de-boned it, and cut into 3 major pieces.
These two were cooked with some spares the other day.
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This piece was cured with only Morton's Tender Quick for 7 days.
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Didn't get any grill pics, but I used hickory wood for smoke, and TJ's (Rancher) charcoal.
I think it was on the Performer for about 4 hours, with hood temps of 175>200.
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Looks like bacon.
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Fries up like bacon.
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Tastes like bacon, very good bacon.
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I've made Buck Board Bacon, using a whole butt, but as expected it's more like ham.
I will do this again with a larger butt (the meat I mean, but my butt might be bigger too)

Thanks for checking out my Butt McBob, and thanks JB for the how-to!
 
I prepped 3 pieces from a 7.25# boneless butt yesterday. Two of the pieces look a lot like bacon - the third, not so much (all meat) but it was the right thickness and sort of rectangular, so in it went. One piece is exactly 1 lb, the other two are 1 lb 3 oz each.

Bob, I can only hope my attempt turns out as good as yours obviously did!
 
Im in mc Donald's drive thru now I don't want anything after seeing your post. I will now have coffee and cookies only. It's beautiful, delicious. :)
 
okay...change in plans for the weekend...I am doing my first JB tutorial buck board bacon...now what to do with the other cuts...
 
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